Spicy Chicken Ramen
Ingredients
- 8 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp peeled and thinly sliced ginger root
- 8 cloves garlic, peeled
- 10 ounces uncooked ramen noodles or lo mien noodles
- 2 medium carrots, peeled and cut into matchstick-thin strips (about 1 cup)
- ½ tsp crushed red pepper
- ½ tsp paprika
- 2 hard cooked eggs, peeled and cut in half
- 2 green onions, thinly sliced (about ¼ cup)
- 1 tsp sesame seeds
Instructions
- Heat the broth, chicken, ginger, and garlic in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board. Let cool. Using 2 forks, shred the chicken. Strain and return the broth to the saucepan.
- Heat the strained broth over high heat to a boil. Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender. Season to taste with salt and pepper.
- Divide the noodles and broth among 4 bowls. Top with the chicken and eggs. Sprinkle with the green onions and sesame seeds and serve hot.
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